Effect of different wheat classes and their flour milling streams on textural properties of flour tortillas

Cereal Chemistry

Volumn 76, Issue 4, 1999, Pages 496-502

  Wang, Linfeng ^a   Flores, Rolando A ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CROPS; PROTEINS;

EXPERIMENTAL MILLS; HARD RED WINTER WHEAT; HOT-PRESS METHOD; PROTEIN CONTENTS; SOFT RED WINTER WHEAT; TEXTURAL PROPERTIES; TEXTURE ANALYZERS; WHEAT CULTIVARS; WHEAT FLOURS; WINTER WHEAT;

WATER ABSORPTION;

ARTICLE; CORRELATION FUNCTION; FLOUR; FOOD QUALITY; NONHUMAN; TENSILE STRENGTH; WHEAT;

EID: 0032763884     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.4.496     Document Type: Article

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